Overcooking lobster is a crime punishable by chewy sadness. Unlike chicken, you cannot tell if its done by poking it. Use a thermometer: 140°F is perfect. No thermometer? Look for the meat to pull away from the shell slightly and turn from translucent gray to solid white. If it smells like melted butter and happiness, you’re winning.
Surprising fact: lobsters can regenerate lost limbs. But they cannot regenerate being left under a broiler for 12 minutes. So set a timer. Seriously.
How to Broil Lobster Tails - The House of Elyn Ryn
Serving: The Grand Finale
Pull the tails out and let them rest for two minutes. This is the hardest part. Use tongs to transfer them to a plate. Squeeze another lemon wedge over the top, and if you’re feeling dangerous, drizzle with clarified butter or melted garlic butter from a second batch. Yes, two butters. This is your life. Live it.
Eat the meat directly from the shell with a fork, or—if you’re alone—just pick that tail up like a caveman and bite. Small tails are perfect for this. They’re basically buttery lobster nuggets that God forgot to put on a chicken.
